Dini (Ethiopia)

What makes this coffee special

An expressive and elegant Ethiopian coffee

Dini is a highly expressive coffee, but without the fermented character sometimes found in natural-process coffees.

In the cup, what stood out most to us was a creamy, floral and citrus-led profile, built around violet and Earl Grey. This Earl Grey note, combining black tea and bergamot, adds depth and structure.

The cup has plenty of character while remaining clean and elegant. Our Light + roast is designed to preserve this finesse and complexity. Dini works especially well as filter, but still has enough body to produce excellent espressos.

Small plots in polyculture, under dense vegetation

Dini grows on the high plateaus of Hambella, in the Guji region, at just over 2,000 metres above sea level.

The coffee trees are grown on small plots in polyculture with fruit, vegetables and cereals, in an environment with dense vegetation cover.

Coffee is therefore part of a diversified farming system rather than a monoculture plantation. The lot also comes from organic agriculture.

A rare variety: 74140

The project is led by METAD Agricultural Development PLC, which works in particular with the Alaka station.

Dini is made exclusively from the 74140 variety, which is relatively rare even in Ethiopia. It is valued in particular for its yield and natural resistance to certain coffee diseases.

Its beans are small and particularly dense, which is also worth taking into account when grinding.

Origin: Hambella, Guji, Ethiopia

Hambella · Guji · Ethiopia

Dini comes from the high plateaus of Hambella Wamena woreda, particularly around the kebeles of Buku and Bishan Fugu.

The coffee trees grow at around 2,000 to 2,100 metres above sea level.

From fruit to coffee: a natural process

Arabica · 74140 · Natural · G1 · Hand-picked · Dried on African raised beds

The cherries are hand-picked and sorted so that only ripe fruit is kept. At the Alaka station, they are dried whole on raised African beds, turned regularly and covered at night or in case of rain.

After drying, the coffee is mechanically and manually sorted to reach G1 grade.

This work produces a natural coffee that is highly expressive yet particularly clean, without a dominant fermented character.

Brewing: filter or espresso

As filter, Dini shows its full finesse: violet, Earl Grey and a soft, almost creamy texture.

As espresso, the Light + roast preserves this complexity while bringing more concentration and body.

Technical details

• Country Ethiopia
• Region Guji
• Woreda Hambella Wamena
• Kebeles Buku · Bishan Fugu
• Producer / organisation METAD Agricultural Development PLC
• Station Alaka
• Species Arabica
• Variety 74140
• Altitude approx. 2,000 to 2,100 m
• Process Natural
• Grade G1
• Harvest Hand-picked
• Crop 2025/2026
• Drying Raised African beds
• Cultivation Polyculture · dense vegetation cover · from organic agriculture
• SCA score 86.75
• Roast Light +